Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Piña Colada Ice Cream https://www.metro.ca/userfiles/image/recipes/creme-glacee-pina-colada-3639.jpg PT15M PT07M PT3H22M
In a skillet, toast coconut until golden brown, about 4-5 minutes. Set aside.In a large pot, stir cream, coconut milk, sugar and rum over medium-high heat until sugar is completely dissolved, about 3 minutes. Remove from heat.Using a whisk, stir in yogurt, Cream Cheese and sour cream, until mixture is smooth and creamy. Stir in pineapple and coconut.Pour mixture into a non-stick 9x13x2 in. (23x33x5 cm) pan. Freeze uncovered for 2 hours. Cover with foil and freeze for another 2 hours.Purée ice cream in blender until smooth, about 30 seconds. Transfer to a bowl and freeze for another 1-2 hours.
2
5 1 5 5
1/2 cup (125 mL) sweetened shredded coconut 1 cup (250 mL) whipping cream 1/2 cup (125 mL) coconut milk 1/4 cups (60 mL) sugar 3 Tbsp. (45 mL) dark rum 2 cups (500 mL) plain yogurt 250 g cream cheese, broken up 1 cup (250 mL) sour cream 2 cups (500 mL) crushed pineapple, drained
Piña Colada Ice Cream

Piña Colada Ice Cream

Rate this recipe
1 Vote
  • Gluten-free
2
liters
0:15
Preparation
0:07
COOKING
3:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    sweetened shredded coconut
  • 1 cup
    (250 mL)
    whipping cream
  • 1/2 cup
    (125 mL)
    coconut milk
  • 1/4 cups
    (60 mL)
    sugar
  • 3 Tbsp.
    (45 mL)
    dark rum
  • 2 cups
    (500 mL)
    plain yogurt
  • 250 g
    cream cheese, broken up
  • 1 cup
    (250 mL)
    sour cream
  • 2 cups
    (500 mL)
    crushed pineapple, drained
Imprimer ma sélection

Preparation

In a skillet, toast coconut until golden brown, about 4-5 minutes. Set aside.

In a large pot, stir cream, coconut milk, sugar and rum over medium-high heat until sugar is completely dissolved, about 3 minutes. Remove from heat.

Using a whisk, stir in yogurt, Cream Cheese and sour cream, until mixture is smooth and creamy. Stir in pineapple and coconut.

Pour mixture into a non-stick 9x13x2 in. (23x33x5 cm) pan. Freeze uncovered for 2 hours. Cover with foil and freeze for another 2 hours.

Purée ice cream in blender until smooth, about 30 seconds. Transfer to a bowl and freeze for another 1-2 hours.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.